Cauliflower Roasted Red Pepper Soup

Indulge in a delicious and flavorful cauliflower roasted red pepper soup that makes for a perfect side dish. This recipe is guaranteed to be a tasty addition to any meal.

Yields1 Serving
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 4 bell peppers
 1 head of cauliflower, diced into florets
 2 tsp oil
 1 medium-sized onion, diced
 3 garlic cloves, minced
 4 cups chicken stock
 1 tsp thyme
 1 tsp paprika
 Salt and pepper

1

Cut the red bell peppers in half, scoop out the seeds and lay face-down on a baking
sheet lined with parchment paper. Broil in the oven on high until the skin has
become black. Remove from the oven and place into a sealed container and allow
the peppers to cool down and steam.

2

Broil the cauliflower florets in the oven on high until they are tender and crisp,
making sure to turn them over halfway. Takes about 20-25 minutes.

3

While the cauliflower is roasting, place the oil in a large pot, add in the diced onion
and garlic cloves. Saute over medium-to-low-heat until the onions are tender.

4

Add the chicken stock, thyme, and smoked paprika into the pot and mix together.
Allow the mixture to simmer on medium-heat.

5

Remove the skins from peppers, dice peppers and add them into the pot; mix
together. Do the same with the cauliflower. Allow the soup to simmer on medium heat for 20 minutes.

6

If you have a blender, add the soup into it 2 cups at a time and blend until the
mixture is creamy and pureed. If you don’t have a blender, you can eat without
blending - the soup will be a bit more chunky that way.

7

Add soup back into pot and let simmer for a few minutes. Add salt and pepper and
serve!

Ingredients

 4 bell peppers
 1 head of cauliflower, diced into florets
 2 tsp oil
 1 medium-sized onion, diced
 3 garlic cloves, minced
 4 cups chicken stock
 1 tsp thyme
 1 tsp paprika
 Salt and pepper

Directions

1

Cut the red bell peppers in half, scoop out the seeds and lay face-down on a baking
sheet lined with parchment paper. Broil in the oven on high until the skin has
become black. Remove from the oven and place into a sealed container and allow
the peppers to cool down and steam.

2

Broil the cauliflower florets in the oven on high until they are tender and crisp,
making sure to turn them over halfway. Takes about 20-25 minutes.

3

While the cauliflower is roasting, place the oil in a large pot, add in the diced onion
and garlic cloves. Saute over medium-to-low-heat until the onions are tender.

4

Add the chicken stock, thyme, and smoked paprika into the pot and mix together.
Allow the mixture to simmer on medium-heat.

5

Remove the skins from peppers, dice peppers and add them into the pot; mix
together. Do the same with the cauliflower. Allow the soup to simmer on medium heat for 20 minutes.

6

If you have a blender, add the soup into it 2 cups at a time and blend until the
mixture is creamy and pureed. If you don’t have a blender, you can eat without
blending - the soup will be a bit more chunky that way.

7

Add soup back into pot and let simmer for a few minutes. Add salt and pepper and
serve!

Notes

Cauliflower Roasted Red Pepper Soup